Dirty rice is the brother of jambalaya. It’s much less complex, yet in its way is every bit as delicious. Unlike jambalaya, which can be served as a main course, dirty rice is a side dish. It’s also a way to use all that stuff you pull out of the inside of a whole chicken. While you can use the heart, it’s better to leave that out, and use about 50 percent chicken liver.
- 1/2 pound chicken giblets (heart removed)
- 1 large onion
- 1 green bell pepper with seeds, stem and membrane removed
- 1 rib celery
- 1/2 pound ground pork (improvement: substitute up to a third of this with pork liver)
- 2 Tbs. butter
- 1 tsp. Worcestershire sauce
- 1/2 tsp. crushed red pepper
- 2 tsp. salt-free Creole seasoning
- 2 tsp. salt
- 1/2 tsp. marjoram
- 1 tsp. thyme
- 1 1/2 cups Uncle Ben’s or other par-boiled rice
- 2 1/2 cups chicken stock
1. In two or three batches, chop the giblets, onion, bell pepper, and celery in a food processor until finely chopped.
2. Sauté the ground pork in a skillet until all the pink is gone. Drain the excess fat.
3. Heat the butter in a large, heavy saucepan and sauté the chicken-vegetable mixture until the onions are clear. Add the Worcestershire, crushed red pepper, Creole seasoning, salt, and marjoram. Stir, cover the pot, lower the heat, and simmer.
4. While that’s cooking, prepare cook the rice. Put it, the chicken stock, and the salt into another saucepan. Bring the stock to a boil, lower to a simmer, cover, and cook 25 minutes, until all the liquid has been absorbed.
5. When the rice is cooked, fluff it with a kitchen fork and add it to the pan with the chicken-vegetable mixture. Add the ground pork. Stir to distribute all the ingredients. Add salt and pepper to taste.
6. Dump the mixture loosely into a pan and bake in a 300-degree oven for about five minutes, longer if the rice is very damp. It should be a little dry but not hard.
Serves eight side dishes.